thumbnail image 1
thumbnail image 1
Preparation time
1h 10min
Total time
1h 55min
Portion
12 piece(s)
Level
easy

Ingredients

Buttermilk bread

  • 180 g buttermilk
  • 200 g water
  • 2 tsp dried instant yeast, (see tips)
  • 20 g Butter, melted, plus extra for greasing
  • 1 tsp salt
  • 500 g baker's flour, plus extra for dusting
  • Mixed seeds, for sprinkling

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  • Spatula TM5/TM6
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Recipe's preparation

  1. Place buttermilk, water and yeast into mixing bowl and heat 3 min/37°C/speed 1. Meanwhile, grease a deep-sided loaf tin (approx. 25 x 10 x 11 cm) and set aside.

  2. Add salt and baker's flour and mix 6 sec/speed 6. Knead 3 min/Dough mode"Dough mode" .

  3. Transfer dough onto a silicone bread mat or floured work surface and work into a ball. Wrap dough in silicone bread mat or place into a bowl and cover with plastic wrap or kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).

  4. Preheat oven to 200°C. Knock down dough, then transfer into prepared loaf tin. Leave to prove for a further 20-30 minutes.

  5. Brush with melted butter, sprinkle with mixed seeds and bake for 45 minutes (200°C) or until golden brown. Bread should sound hollow when tapped on the underside of loaf.

  6. Allow to cool in tin for 5 minutes then transfer onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to use.

Tip

This bread is ideal for toasting

Substitute 2 tsp dried instant yeast with 20 g fresh yeast

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Buttermilk bread

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Comments

  • 25. April 2020 - 16:47

    MaeLucas223: i think you may of put this on the wrong site lol

  • 11. April 2020 - 06:48

    I have made a coup,e of breads in the thermo but this is a family winner. I would line the baking tin with paper to be able to pull out of tin though as I lost all my pepitas off the top

  • 6. March 2020 - 10:43

    In case you're wanting to sell your home or your speculation property, the ideal spot to begin is a property evaluation and find a good and trusted property appraisers like Orange County or Broward County . From them, you can figure out the nearby market, and find what's practical as far as valuing. A decent realtor will realize the neighborhood the rear of their hand, and have a lot of involvement with selling properties in the zone.

  • 31. January 2018 - 22:50

    waterlin wrote:

    This is beautiful and so easy to make. I have had success with it every time. I tend to let it rise in my oven at 35 wrapped in the Thermo mat. I also do the second rise in the bread pan in the oven at 35.


    Very curious about your oven setting of 35. On another note i am thankful for the yeast conversion. and....... Has anyone ever used Nutritional yeast in bread baking?

    Amanda Soft

  • 14. September 2017 - 09:04

    Would it work with Buckwheat flour instead of normal flour?

  • 12. May 2016 - 16:08
    5.0

    I made this as breadrolls instead of a loaf and they were perfect tmrc_emoticons.-)

  • 3. April 2016 - 18:56
    5.0

    This was easy to make and tasty tmrc_emoticons.) Will definitely make again.

  • 18. January 2016 - 15:19

    If this is the one out of the Badoc cookbook it has that information in there

  • 30. December 2015 - 15:44

    has anyone worked out the nutritional value of a slice of this bread?

  • 22. October 2015 - 13:19
    4.0

    This was so light and fluffy, will definitely make sure that I let it rise further next time as it didn't turn out very tall. The kids loved it for their sandwiches for school!

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